First mix the eggs, butter, cocoa powder, cloves, cinnamon, vanillin, baking powder, kirsch and finally the sugar with the dough hook of the mixer. Gradually add the walnuts and hazelnuts. Finally add the flour and knead the dough thoroughly. Now let the butter in the dough harden again in the refrigerator so that the dough can be processed better later. Chill for 2 to 4 hours.
Weigh 2/3 of the dough, then place in a springform pan or roll out on a baking sheet. Place the parchment paper underneath. Now apply the jam on the dough, leaving a 1 cm wide border without jam.
Roll out the remaining third of the dough, not too thin, and first cut out 1 cm wide strips for the edge, lift with a long knife or cake lifter and place on top of the cake edge. Lightly press the cut edges at the edge with one finger so that it does not fall apart.
When the edge is ready, knead the remnants of the dough together and roll out flat again. Either cut out 1 cm wide elongated strips for a grid or cut out pieces of dough with biscuit shapes such as a star or moon and apply to the jam. Lightly press the cut edges of the strips for the grid at the ends with a finger.
Now brush the dough surfaces on top of the cake with whisked egg yolk, avoiding the jam. The egg yolk gives the cake a nice shine later.
Preheat the oven to top and bottom heat to 150 ° C and then bake on the middle rack for up to 50 minutes.
After baking, let the cake cool down completely and then remove the springform pan, if it was used. Now you can sprinkle icing sugar on the cake.
Ingredients
Print Recipe
Pin Recipe